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Studies on the Development of Mixed Fruit Marmalade
2013
Journal of Environmental Science and Natural Resources
This study reports on processing of mixed fruit marmalades from malta, mango and pineapple juices at different ratios. Sensory attributes and storage studies of the mixed fruit marmalades were also evaluated. The fresh and fully mature fruits were used for this experiment. Chemical characteristics such as moisture, ash, acidity, pH, vitamin C, sugar and total soluble solids (TSS) of fruit juices and mixed fruit marmalades were determined. Variations in chemical constituents were observed among
doi:10.3329/jesnr.v5i2.14836
fatcat:3eqwuxsyefh6njghyncch4ikzy